Description

These Kettle Corn Cookies combine the sweet, salty, and crunchy flavors of classic kettle corn with the richness of chocolate chips and roasted peanuts, creating a delightful twist on traditional cookies. Soft and chewy with bursts of caramelized popcorn and salty crunch, these cookies are a perfect treat for snack lovers and dessert enthusiasts alike.

Ingredients

Scale

Dry Ingredients

2 1/2 cups (300 g) all-purpose flour
1 1/4 teaspoons kosher salt
1 teaspoon baking soda

Wet Ingredients

1 1/2 cups (320 g) packed light brown sugar
1 cup (2 sticks) unsalted butter, melted and cooled
1 large Eggland’s Best egg
1 large egg yolk
1 teaspoon pure vanilla extract

Add-ins

3 cups store-bought kettle corn, plus more for serving
3/4 cup salted roasted peanuts
1/2 cup dark chocolate chips

Instructions

Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, kosher salt, and baking soda until evenly combined.
Mix Wet Ingredients: In a large bowl, whisk the packed light brown sugar and melted, cooled unsalted butter until the mixture is smooth and creamy. Add the Eggland’s Best large egg, the additional large egg yolk, and pure vanilla extract. Whisk again until fully incorporated.
Form the Dough: Gradually add the dry ingredients to the wet mixture and stir gently with a rubber spatula until just combined. Carefully fold in the kettle corn, salted roasted peanuts, and dark chocolate chips to distribute evenly. Cover the bowl and refrigerate the dough until it firms up, from at least 2 hours up to 12 hours, for best handling and texture.
Prepare to Bake: Position oven racks in the upper and lower thirds of the oven and preheat it to 350°F (175°C). Line two baking sheets with parchment paper. Using a medium cookie scoop (approximately 1 1/2 tablespoons), portion the dough onto the baking sheets, spacing each cookie about 2 inches apart to allow for spreading during baking.
Bake and Cool: Bake the cookies for 12 to 14 minutes, rotating the baking sheets from top to bottom halfway through the baking time to ensure even cooking. The cookies should be set around the edges and lightly golden. Once done, let the cookies cool completely on the baking sheets. Before serving, top each cookie with additional kettle corn for added crunch and presentation.

Notes

Chilling the dough helps the cookies maintain their shape and enhances the flavors.
Use a medium cookie scoop to ensure uniform cookie sizes and even baking.
Adjust baking time slightly depending on your oven to avoid over-browning.
Store baked cookies in an airtight container to maintain freshness and crunchiness.
For a nut-free version, omit the salted roasted peanuts or substitute with seeds like pumpkin or sunflower seeds.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Kettle Corn Cookies, Sweet and Salty Cookies, Chocolate Chip Cookies, Popcorn Cookies, Easy Cookie Recipe